FRESH FRUIT PIE
This is a *great* no-bake fruit pie that will be the hit of your next BBQ! You don't heat up the kitchen with baking and the fresh fruit flavor with ripe summer fruit really *shines!* A great dessert that will impress everyone ! ENJOY!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 1 10inch pie
Number Of Ingredients 12
Steps:
- For Pie Crust: Mix all pie crust ingredients with fork.
- Press mixture into a 10 inch pie plate.
- Bake crust at 450°F for 10-12 minutes. Watch carefully as not to burn crust.
- Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
- Remove from heat and add the half package of jello and mix well.
- Let the mixture cool slightly and then add fresh fruit.
- Pour into baked pie shell and refrigerate until well chilled.
- Serve with whipped cream and enjoy!
Nutrition Facts : Calories 2890.6, Fat 112, SaturatedFat 15.1, Cholesterol 4.3, Sodium 3157.8, Carbohydrate 457.5, Fiber 5.3, Sugar 267.6, Protein 23.8
FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
- REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
- *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
MIXED FRUIT PIE
Just had made a strawberry rhubarb pie, had some filling left but not enough to make another pie.So I rumbled around in the fridge and came up with the rest of the fruits and so this pie was born. Everyone liked it better then the Strawberry rhubarb pie!
Provided by Chris McD
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine fruit, sugar, flour vanilla and butter stir together.
- Arrange fruit mixture to flatten then lightly pile on the crumb topping.
- Turn into pie shell.
- Bake at 350 degrees for one hour or till fruit mixture starts to bubble out of the pie.
FRUIT-FILLED HAND PIES
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
- On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
- Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
- Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
NO-BAKE FRESH FRUIT PIE
Provided by Susan Purdy
Categories Berry Dairy Fruit Dessert Fourth of July Kid-Friendly Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Yield: One 9-inch pie; serves 6 to 8
Number Of Ingredients 9
Steps:
- Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
- In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
- Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.
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HOW TO MAKE A SIMPLE FRUIT PIE FILLING. - LOVEFOODIES
From lovefoodies.com
4.6/5 (7)Total Time 20 minsCategory DessertsCalories 255 per serving
- Peel, slice and chop the fruit into small cubes. Then add a squeeze of lemon juice and toss in a bowl. The lemon juice will stop the fruit going brown.
- Bring to the boil and when it starts bubbling, remove from the heat, add your spices & vanilla and allow to cool. Once cooled, you can freeze, refrigerate or add to the pie.
- *** If you prefer a 'softer' bite to the fruit, for example if you are using as it is without any further cooking in a pie, then leave it to simmer in a pan a little longer until the fruit is soft to your liking.
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